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Saturday, 17 March 2012

Stuffed Squash

  1. 1 Butternut squash 
  2. 1-2 Onions
  3. Ginger
  4. Ground cinnamon
  5. Paprika
  6. Salt & Pepper
  7. Butter

Cooking Directions:
  1. Cut squash in half. Score squash in a criss cross pattern, pop a tiny bit of butter on and season with salt and pepper to your own taste. Put in the oven in a dish to bake for one hour on about 190 / 200C. 
  2. Whilst the dish is in the oven make the stuffing. You can change the stuffing to your required taste and I have tried many different ones but my favorite is as follows. 
  3. Heat butter until it’s melted in a frying pan, then add onions and cook gently until they go softer. Add ginger, cinnamon (approx 2-3 pinches but obviously change it to your taste) and paprika (1-2 pinches but again change if necessary some people like it spicier than others) and cook until onions start to go a bit golden.
  4. Take squash out of oven and load it with the stuffing in the holes left by the seeds. Put it back in the oven for about 10 minutes or so and when you take it out so serve it spoon any juices you have left over the squash and filling, just a drizzle not too much!

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